Chicken And Dressing
|Butter||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Dry breadcrumbs||4 Cup (64 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Salt||3 1⁄2 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Buttered crumbs||1 Cup (16 tbs)|
Place chicken in large kettle; add 6 cups water.
Cover; bring to a boil.
Reduce heat; simmer until chicken is tender.
Remove chicken from broth.
Re- serve 4 1/2 cups broth.
Chill until fat hardens; re- serve 1/2 cup fat.
Remove chicken from bones; cut in chunks.
Melt butter in heavy pan; add onion.
Cook until yellow.
Add half the dry bread crumbs; cook, stirring, until lightly browned.
Turn into bowl; add celery, 2 teaspoons salt, 1/4 teaspoon pepper, poultry seasoning and remaining dry bread crumbs.
Melt reserved chicken fat in heavy pan; blend in flour, remaining salt and remaining pepper.
Cook until bubbly; remove from heat.
Add reserved broth all at once; cook over medium heat, stirring con- stantly, until thick.
Spread chicken in 13 x 9 1/2 x 2-inch pan.
Top with dry bread crumb mixture; pour broth mixture over top.
Spread with buttered crumbs.
Bake at 350 degrees for 35 minutes.